HOT-WATER CORNBREAD

Serves: 4-6

■ 3 oz (85 g) country ham

■ 3 to 4 tbsp (45 to 60 ml) rendered fresh lard

■ 2 cups (500 ml) water

■ 2 cups (500 ml) fine yellow cornmeal, preferably Anson Mills

■ 1 tsp (5 ml) kosher salt

■ 1/4 tsp (1 ml) freshly ground black pepper

■ 1 large egg, lightly beaten

1. Run the ham through the large die of a meat grinder or very finely mince it.

2. Combine the ham and 1 tbsp (15 ml) of the lard in a small skillet over medium heat and cook, stirring frequently, until the ham is crispy, about 5 minutes.

3. Remove the bits of ham with a slotted spoon and transfer to a paper towel to drain. Strain the fat through a fine-mesh sieve into a heatproof container.

4. Cool to room temperature, cover and refrigerate. (Tightly covered, the ham fat will keep for up to 3 weeks in the refrigerator.)

5. Bring the water to a boil in a medium saucepan over high heat. Stirring constantly with a wooden spoon, slowly add the cornmeal and cook, stirring, until the cornmeal is very thick, all the water has been absorbed and no grittiness remains, about 2 minutes. Stir in the salt, pepper and ham.

6. Remove from the heat and cool for 5 minutes, then stir in the egg until completely combined.

7. Preheat the oven to 200 F

(95 C). Line a rimmed baking sheet with paper towels.

8. When the dough is cool enough to handle, divide it into 15 pieces and shape them into disks about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) thick.

9. Heat 2 tbsp (30 ml) of the lard in a large cast-iron skillet over medium-high heat.

10. Add half the fritters

(disks) and fry until golden and crispy on the first side, about 2 minutes. Turn them over and fry until golden and crispy on the second side, 1-2 minutes more.

11. Transfer the fritters to the prepared baking sheet and keep warm in the oven.

12. Wipe out the skillet with paper towels if the lard has scorched and add another

1 tbsp (15 ml) of lard. Then cook the remaining fritters. Place the second batch on the baking sheet to drain for just a minute. Serve the cornbread fritters immediately.